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Makes 1 flan
To be made the day before:
- Almond and cocoa shortcrust pastry (or a few hours beforehand)
To be made on the day:
- KALINGO 65% chocolate flan mix
Required utensils:
- 1 dessert ring (diameter: 20cm, depth: 4cm)
Recipe Step by Step
Step01
ALMOND & COCOA SHORTCRUST PASTRY
Preparation time: 15 minutes - Leave to sit for: 2¹/² hours - Pre-baking time: 15 minutes
- 170 g Butter
- 2 g Fine salt
- 45 g Icing sugar
- 45 g Muscovado sugar
- 30 g Finely ground almonds
- 50 g Eggs
- 210 g Plain flour or strong flour*
- 25 g Cocoa powder
*See the nutrition tip section at the end of the recipe.
Mix the sifted dry ingredients with the cold butter until crumbs form.
Add the egg.
As soon as you obtain an even dough, stop mixing.
Refrigerate for 1/2 hours before rolling out and using to line a 22cm tin.
Bake blind at 160°C for 15 minutes.
Leave to cool.
Add the egg.
As soon as you obtain an even dough, stop mixing.
Refrigerate for 1/2 hours before rolling out and using to line a 22cm tin.
Bake blind at 160°C for 15 minutes.
Leave to cool.
Step02
KALINGO 65% CHOCOLATE FLAN MIX
Preparation time: 20 minutes - Leave to sit for: 30 minutes - Baking time: 35 minutes
- 600g Whole milk
- 150g 35% fat whipping cream
- 100g Egg yolks (5 yolks)
- 100g Caster sugar
- 50g Cornflour
- 140g KALINGO 65% chocolate
Mix the egg yolks with the sugar. Add the cornflour.
Bring the milk and the cream to the boil.
Combine some of the hot liquids with the mixture of yolks, sugar and starch, and immediately return to the pan. Thicken by stirring constantly using the whisk.
Combine this with the melted KALINGO 65% chocolate, then blend using a hand blender to give it a smooth, creamy texture.
Pour into the blind-baked tart case and refrigerate for 30 minutes.
Bake at 180°C in a fan oven for 35/40 minutes.
Store in the refrigerator for at least 3 hours before serving.
This preparation is gluten-free.
Bring the milk and the cream to the boil.
Combine some of the hot liquids with the mixture of yolks, sugar and starch, and immediately return to the pan. Thicken by stirring constantly using the whisk.
Combine this with the melted KALINGO 65% chocolate, then blend using a hand blender to give it a smooth, creamy texture.
Pour into the blind-baked tart case and refrigerate for 30 minutes.
Bake at 180°C in a fan oven for 35/40 minutes.
Store in the refrigerator for at least 3 hours before serving.
This preparation is gluten-free.
Assembly and finishing
Nutrition tip
Muscovado sugar is an unrefined whole cane sugar. It is dark brown in colour and has a high molasses content. As it is unrefined, it also has a high mineral salt, potassium and magnesium content. For a gluten-free alternative, replace the 70g of plain or strong flour with 120g of potato starch and 90g of buckwheat.